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Coconut and Almond Chicken Recipe

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This recipe for Coconut and Almond Chicken, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cristi Bulloch
Added: Friday, August 13, 2010


4 -5 oz. chicken breasts, boneless, skinless
1/2 cup flour
2 eggs, slightly beaten
1/2 cup bread crumbs, fresh, unseasoned
1/3 cup coconut, shredded
1/4 cup sliced blanched almonds
oil for frying

Pommery Mustard Sauce:

2 Tbsp. butter
2 Tbsp. flour
1-1/2 cup chicken stock, fresh or canned
2 Tbsp. heavy cream
4 tsp, mustard, whole-grain

Pre heat oven to 350 degrees. Prepare breading mixture by combining bread crumbs, coconut, and
almonds in a small bowl. Place beaten egg in a separate bowl, and flour on a plate. Rinse the chicken breasts under cold running water and pat dry with paper towels. Lightly season chicken with salt and pepper. First, coat chicken in flour, shaking off any excess, then dip in freshly beaten egg. Then, coat thoroughly with the bread crumb/coconut mixture and place in a hot frying pan with oil. Pan fry chicken until golden brown on both sides. Finish cooking in oven for 8 - 10 minutes, if necessary. Drain on absorbent paper. Serve immediately with Pommery mustard sauce.

Sauce: in a medium sized saucepan, melt butter. Add flour and cook 5 minutes to make a roux. Do not brown. Whisk in chicken stock and boil 10 minutes, stirring occasionally until sauce thickens. Whisk in cream and simmer an additional 5 minutes. Strain sauce and stir in mustard. Season with salt and pepper, if necessary.




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